When I’ve had a bad day, this is one of the dishes that makes me feel better
You will need:
- spinach (fresh or frozen)
- fresh cream (we use soya cream)
- blue cheese
- a splash of red wine
- pasta of choice cooked al dente
If you’re going to use frozen spinach first defrost it in the microwave.
Cook the chopped onion in some red wine until it is translucent and soft. Add the fresh cream and stir. Add some blue cheese according to taste. Too much will overpower the dish; we used about half a cup. Then add the spinach and cook for some more minutes.
Fresh spinach will require a longer cooking time and will shrink considerably. Some people prefer to remove the ends of the stalks as these might have a bitter taste.
Add to your cooked pasta. I also like to add mushrooms to this dish and sometimes prepare it without onions – so just cream, spinach, blue cheese and mushrooms cooked for a few minutes.
Add salt and pepper to taste as always..
For a low carb version – omit the pasta or use a lot of sauce with a small portion (circa 50g) of pasta. If you add loads of spinach and mushrooms (and perhaps some pancetta) this will be filling enough without any pasta at all. If you’re having this without pasta it would be a good idea to decrease the amount of cream and use just a dash of single cream. I have tried this using peppered gbejniet cut up in chunks or an Italian cheese called Galbanino instead of stilton/blue cheese. If you plan on reheating, add the cheese and another 2 tablespoons of single cream just before reheating.